Rice and Coconut

This nutella sponge cake roll is so light and fluffy, Raspberry cream is perfectly balance the taste. Ingredients: - 6 large eggs room temperature, separated egg yolk and egg whites - 1/4 cup granulated sugar and 4 Tbsp - 3/4 cup nutella Cream filling - 1 cup heavy cream - teaspoon vanilla extract - 1/2 cup seedless raspberry jam ( beat until stiff peak ) Direction: Preheat  oven on 350 F Lightly butter sheet pan with spray and flour,lay with parchment paper on top Beat 6 large egg yolk and granulated sugar on high speed Add nutella, beat until combine until silky smooth transfer into large bowl whisk egg white until foamy, add pinch of salt until soft peak add 2 table spoon granulate sugar until stiff peak fold the white egg into egg yolk mixed  little bit at a time do not over mix pour into sheet pan on parchment paper, spread the batter evenly bang the pan  few time to break up the bubble bake into the oven for 15-17 minutes To keep them moist sp

BoBoKo concept is all about Passion.  Passion for food inspired by Indonesian cultures.  I was born and raised in a small town south of  Bandung  west-java province Indonesia I have 18 years experience in the hospitality industry.  Through hard work, determination and passion for the food industry, I worked my way up to assistant manager at the restaurant who sponsored me to become a US permanent resident. I created a blog about food and food recipes along with food  photography  to begin to share my passion for food with others.  I refined the BoBoKo Indonesian Cafe's concept by competing in a food related business concept competition  " What's Cooking Program "    provided by the city of Harrisonburg and Rockingham County, Virginia partnering w ith the  Shenandoah Valley Small Business Development Center .  I received further encouragement to open this Cafe after achieving first place in this competition. EST 2016 Located at historic Harrisonburg Ice hou